From:
The Thorough Good Cook
Poultry: 14. Fowl a la Mongols
This is another
cold fowl of desserte. Take off the
breast. You must have ready either a
mince or a salpicon pretty thick, which is to be introduced, cold, into the
body of the fowl. Beat the
yolks of two eggs with a little fresh melted
butter; then cover the breast of the fowl only With
crumbs of
bread, basted with
clarified butter; next give it a color with the
salamander, but you must be careful to see that it does not get
brown too soon; now baste it with a little
butter again; take the red-hot
shovel to give the fowl a good brown colour on all sides; serve a
brown sauce under it if you have applied a salpicon, and a
smooth sauce if you have used a mince. It may also be called a "poularde en surprise."
The mince or the salpicon may be made with the same sauce. Salpicon is a composition of different ingredients, and mince (emince) is all of one sort:
Salpicon: Cut into small dice some
mushrooms,
tongue,
truffles, and fillets of fowl; the truffles and mushrooms must be ready done, as well as the tongue and fowl; put all this into a very reduced
Béchamel, and when cold use as directed.
Emince is only the fleshy part of either fowl or game minced and put into some well-seasoned Béchamel. When you have a short
allowance of
meat you are obliged to mince, as this requires no shape. Salpicon is in general brown; minced fowl always white.